Econfina 6/9/03

waitin · Post by **waitin** » June 17th, 2003, 3:07 pm

Just back from a few days on the coast. Reports a little late but might be of interest to some. On monday the 6th got out about 8AM, went west a mile or two started out fishing in 5-6 feet. Tons of piled up grass from the recent rainy weekend. Live bait was the only thing they seemed to want. Pins of most any size did the trick. Trout limit by noon, 24" to 19". Several sharks, a nice blue and a fun small cobia(24"). Had trouble with my trim and tilt so that was the only day I got out. Spent the rest of the week driving around the Bigbend area. Might retire there soon. Enjoy!

Post by **Chalk** » June 19th, 2003, 10:21 am

Nice report, what was the water clarity like then?

Post by **pops** » June 19th, 2003, 10:58 am

Chalk
I was there this past weekend and the water is still very dark.
3 of us fished saturday and caught 10 keepers, 16-21", 3 rock bass and one blue.

Post by **Sir reel** » June 19th, 2003, 11:21 am

Good morning pops,

got a question for you or anyone else who would like to respond. I have eaten a bunch of fish but never a blue. Last time I went out I kept one and cleaned it. That had to be the nastiest looking meat I've seen in a while from a fish.

Now I'm from the mid west orginally. I've eaten carp, buffalo(the fish), cats, etc. I've eat'n my share of fried and smoked mullet. But on this Blue there was so much dark that it looked like liver and it seemed mushy. All the fish were on ice up untill I cleaned them but I ended up pitching it and sticking with the trout and sea bass I'd caught. Did I over react?? I've seen where others have kept them.... what about all that dark stuff and how do you prepare them and cook the things? Thanks.

Post by **pops** » June 19th, 2003, 11:38 am

SR
I have never eaten one either, all i hear is that you need to cut all the dark meat off. trim it really close.
a woman that works with my wife likes them, she makes some sort of a salad, dont know for sure, i give her all we catch.

Post by **wevans** » June 19th, 2003, 12:27 pm

They are a bit on the soft side

but taste bout like a Mack.

The only part that I remove is the center blood line "just like a Mack.", that leaves you with a fillet that has been cut in half. I always quick fry mine

and don't even consider eatin the backbone

dstockwell · Post by **dstockwell** » June 19th, 2003, 1:33 pm

You should bleed a blue and get them on ice right away, then trim the dark out.

Post by **Ken K** » June 19th, 2003, 1:33 pm

I have only caught them up to about 1 1/2 pound and I fixed them like Wevans said. They taste pretty good to me.

Post by **Sir reel** » June 19th, 2003, 1:38 pm

OK fellows,

I attempted just what is being discussed here with respect to cutting out the dark meat. The problem was with mine that there was more dark than white. I typically try to make a V cut from the outside of the dark strip, but the dark portion was so wide that I didn't have much left when I got through with it. .....

Post by **Tom Keels** » June 19th, 2003, 1:43 pm

Just try to get the majority. I tend to get 2 strips or fingers out of one filet. I you guys don't want them I'll take them. They taste like mullet to me.

Post by **Sir reel** » June 19th, 2003, 1:48 pm

OK.. That kick's it..

I'm not gona throw anymore away. If Tom Keels can eat it ...SO CAN I.

Post by **tin can** » June 19th, 2003, 4:14 pm

SR, Tom eats sushi, too!

Post by **RedMann** » June 19th, 2003, 6:01 pm

Even worse -- I heard he eats quiche!

Post by **Tom Keels** » June 19th, 2003, 8:35 pm

NOOOOOOOOOO I DO NOTTTTTTT EAT QUICHE!

I have been know to make soufle's before, but not quiche.

Post by **Chalk** » June 20th, 2003, 7:42 am

A fine example of men going from one extreme to another

From a fine fishing report to cleaning blues to eating quiche

...by the way anyone scale trout with a water hose